Throw together a quick 30-minute meal with this tasty rice and veggie dish.
Ingredients
- 1 1/4 cups (250g) white medium-grain rice
- 1 tablespoon olive oil
- 3 tablespoons pine nuts
- 2 garlic cloves, thinly sliced
- 4 spring onions, finely chopped
- 1 1/2 cups (375ml) Massel salt reduced chicken style liquid stock (see notes)
- 2 roasted red capsicums, cut into strips
- Juice of 1 lemon
- 1 small zucchini, cut into ribbons using a vegetable peeler
- Shaved parmesan (optional), to serve
Method
- Step 1Cook the rice in a pan of boiling salted water until cooked but still firm to the bite, then drain well.
- Step 2Heat olive oil in a large, deep frypan over medium heat and cook pine nuts, stirring, for 2 minutes or until golden. Add garlic and spring onion and cook, stirring, for 1 minute. Add stock and bring to a simmer over medium heat. Add capsicum, lemon juice, zucchini and rice, then season to taste. Cook for 2 minutes or until heated through. Divide among bowls and top with the shaved parmesan, if desired, and black pepper.
- Low kilojoule
- Low sugar
Nutrition
1551 kj
Energy
13g
Fat Total
1g
Saturated Fat
3g
Fibre
7g
Protein
386.49mg
Sodium
4g
Carbs (sugar)
54g
Carbs (total)
All nutrition values are per serve
Notes
Vegetable stock can be used if preferred.
- Author: Kate Tait
- Image credit: Steve Brown
- Publication: delicious.
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